It’s my birthday!
(My actual birthday, not my blog birthday, which I also celebrate, because I believe in celebrating the small stuff.)
(I actually kind of celebrate everything. I celebrate when I’m in bed before midnight. I celebrate when I cook chicken and it isn’t raw in the middle. I celebrate when a song I love comes on my Songza playlist. I should start celebrating when I make it through 15% of my dance choreography correctly.)
Anyway, even though it’s my birthday, I made you cookies, because I’m super nice. But you’ll have to come get them, because I don’t know where you live.
I thought about supplying a list of things that I would like for my birthday, because I wrote a post about my vacation last week and a bunch of people I’m Facebook friends with read it, so maybe they would read this, and because they know me, maybe they’d buy me birthday presents. Or even though you don’t know me, you’d read this and buy me presents anyway. (And in return, I would give you cookies. Seems fair.)
Unfortunately for you, I ate all the cookies, because they were delicious. So I’m not providing a birthday wish list, and you can make cookies for yourself.
Oatmeal Raisin Chocolate Chip Cookies
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups bread flour (all-purpose is fine if you don’t want to buy bread flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups oats
- 3/4 cup raisins
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper (or grease lightly) and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars. Add eggs one at a time, beating until well incorporated. Add vanilla. Mix a bit more.
- Dump in all the dry ingredients (flour through salt). Mix some more. I didn’t fuss too much about sifting because I was feeling lazy (it’s my birthday; I can do what I want).
- Remove from the stand mixer, and stir in oats, raisins, and chocolate chips by hand.
- Spoon into rounds on the prepared baking sheet, leaving about 1.5-2 inches between cookies – they’ll spread.
- Bake for 10-12 minutes or until the edges are golden and middles aren’t wet anymore. Cool for a few minutes on the baking sheet before transferring to a wire rack.
25 was traumatic. Here’s to being 26!